Credit where credit is due: This recipe is adapted from one of the first vegetarian cookbooks Mark DuMond ever owned. "Diet For a Small Planet" by Frances Moore Lappe dates back to the 1970's, and that's how long this recipe has been "in the family" so to speak.If you do a Google search for the title of this recipe, you'll find variations of it all over the Internet, so we're by no means the only ones trumpeting it as a reliable choice.
At the most recent Thanksgiving dinner we hosted at our house, we cooked this to go along with all the other traditional food items. We served it with a mushroom ragout gravy (recipe here), but it's even better with a nice cheese sauce.
Makes about eight servings.
2 Tbsp. saffron or canola oil
2 cups chopped onion
1 cup coarsely ground walnuts (use a processor)
1 cup sharp cheddar cheese, grated
2 Tbsp. fresh lemon juice
2 eggs, beaten
salt to taste
1.5 cups cooked brown rice (3/4 cup uncooked)
Cheese sauce (recipe follows).
Preheat oven to 350.
Heat oil and saute onions until translucent. Mix with remaining ingredients and put in an oiled loaf pan. Bake for 30 minutes until cooked through and browned on top.
CHEESE SAUCE
2 Tbsp. unsalted butter1 Tbsp. unbleached white flour
1 cup low-fat milk
3/4 cup sharp cheddar cheese, grated
1/4 tsp. cayenne pepper
Salt to taste
Melt the butter in a small saucepan. Add the flour and whisk for a few minutes to create a roux. Add the milk and continue to heat over low heat, whisking often. After the sauce begins to thicken, add the grated cheese. Continue heating and whisking until it's hot and bubbly. If it's too thick, add more milk, a bit at a time, until it's the consistency you want. Add cayenne pepper and salt, and serve hot.
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